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Biefstuk met kapokaartappels en rooiwyn-pansous

Biefstuk met kapokaartappels en rooiwyn-pansous
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Voedingsfeite

Per porsie van 430 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 760 kcal
38% DV
Totale vet 47.0g
72% DV
Mono-onversadigde vet21.5g
Poli-onversadigde vet2.8g
Versadigde vet19.0g
Transvet1.7g
Totale koolhidrate 34.0g
11% DV
Vesel3.0g
Stysel28.0g
Suikers3.0g
Proteïen 45.0g
90% DV
Dierlike proteïen45.0g

Oor

’n Ryk, steakhouse-styl bord met gesnyde beesbiefstuk, romerige kapokaartappels met grasuie bo-op, en ’n donkerbruin reduksiesous. Hoog in proteïen en vet, met matige koolhidrate uit die aartappels.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)7.0mcg23%
Cholien155.0mg28%
Folaat (B9)32.0mcg8%
Niasien (B3)10.8mg68%
Pantoteensuur (B5)1.6mg32%
Riboflavien (B2)0.4mg32%
Tiamien (B1)0.2mg18%
Vitamien A210.0mcg23%
Vitamien B123.1mcg129%
Vitamien B60.9mg56%
Vitamien C14.0mg16%
Vitamien D0.8mcg4%
Vitamien E1.2mg8%
Vitamien K32.0mcg27%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium95.0mg10%
Koper210.0mcg23%
Yster4.6mg26%
Magnesium58.0mg14%
Fosfor455.0mg65%
Kalium1180.0mg25%
Selenium39.0mcg71%
Natrium980.0mg43%
Sink8.1mg74%

Steak met Kapokaartappels en Rooiwyn-Pansous

’n Klassieke steak-ete op ’n bord met geskroeide beessteak, bedien met romerige kapokaartappels en ’n ryk bruin pansous, afgewerk met rooiwyn en knoffel. Grasuie gee ’n vars afronding.

Ingredients
  • Beessteak 180 g

  • Kapokaartappels 160 g

  • Botter 15 g

  • Dik room 20 g

  • Grasuie 5 g

  • Bruin pansous 25 g

  • Beesaftreksel 10 ml

  • Rooiwyn 5 ml

  • Knoffel 3 g

  • Swartpeper 1 g

  • Sout 1 g

  • Kookolie 5 ml


    • Total weight: 430 g

    Instructions
  • 1. Geur die beessteak met sout en swartpeper.

  • 2. Verhit die kookolie in ’n pan oor medium-hoë hitte en skroei die steak tot verbruin en gaar volgens jou voorkeur. Laat dit kortliks rus.

  • 3. Voeg knoffel in dieselfde pan by, blus dan af met die rooiwyn en beesaftreksel. Roer die bruin pansous by en laat prut tot effens verminder.

  • 4. Verhit die kapokaartappels met botter en dik room tot glad en romerig.

  • 5. Skep die kapokaartappels op ’n bord, sny die steak in skywe of plaas dit bo-op of langsaan, en skep die sous oor die steak.

  • 6. Rond af met gekapte grasuie.


    • Prep time
    10 minute

    Cook time
    15 minute

    Helpful tips
  • Laat die steak rus voor opdiening sodat die sappe in die vleis bly.

  • Pas die dikte van die sous aan deur dit, indien nodig, ’n bietjie langer te laat prut.

  • Gebruik warm kapokaartappels vir die beste tekstuur en aanbieding.
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